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Pumpkin Soup w/ Chili Cran-Apple Relish

By Jay Belfore

Serves: 6-8 people

Ingredients:

  • 1 Tb Extra Virgin Olive Oil
  • 2 Tbsp. Butter
  • 1 Fresh Bay Leaf
  • 2 Ribs Celery w/ Greens, finely chopped
  • 1 medium yellow onion, finely chopped salt & pepper to taste
  • 3 Tbsp. Flour
  • 1 Tbsp. Poultry Seasoning or 2 tsps. Ground Thyme
  • 2 Tbsp. Hot Sauce
  • 6 Cups Chicken Stock or Broth
  • 29oz Can Pumpkin Puree
  • 2 Cups heavy Cream
  • 1/2 tsp grated nutmeg

Relish:

  • 1 green apple, chopped
  • 1/4 red onion, finely chopped
  • 2 Tbsp. Lemon Juice
  • 1/2 Cup Dried Sweetened Cranberries, chopped
  • 2 tsps. chili powder
  • 2 tsps. sugar
  • 1 tsp cinnamon

 

Directions: Heat a medium soup pot over medium to medium high heat. Add oil, butter, bay leaf, celery, onion, salt & pepper. Cook for 6-7 minutes, until tender. Add flour, poultry seasoning and hot sauce: cook for 1 minute.

Whisk in chicken stock and bring liquid to a bubble. Whisk in the pumpkin in large spoonful’s, incorporating it into the broth. Simmer for 10 minutes to thicken a bit. (can be made 2 days ahead to this point). Add cream and nutmeg. Lower heat; keep warm until ready to serve. While the soup simmers, combine all relish ingredients. Adjust seasonings in soup and relish to taste. Serve soup in bowls, with a few spoonfuls of relish on top.